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Slow Roasted Turkey

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Makes: 10 to 12 servings

Notes, Tips & Suggestions
Wine suggestion: Serve with a Rioja red.

Visit www.culinary.net/recipes/dipsspreadssauces/3971-spicedfigandpeargravy.html for gravy recipe.

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  • 1 (10- to 12-pound) turkey with Pop-Up timer
  • 36 garlic cloves, peeled and cut in half
  • 3 tablespoons Chef Paul Prudhomme's Poultry Magic and 2 tablespoons Chef Paul Prudhomme's Meat Magic (or 5 tablespoons of either blend)
  • 1 medium onion, peeled, quartered and separated
  • 2 celery ribs, cut in half crosswise
  • 1/2 large green bell pepper, cored, seeded and cut into 2-inch strips
  • 2 large carrots, scrubbed and cut in half lengthwise

    1. Combine the two Magic Seasoning Blends in a small bowl and mix well.
    2. Remove, but do not discard, large, fatty deposits found inside flaps by breast and tail cavities of turkey.
    3. In a 10-inch skillet, render turkey fat over high heat. Discard all but 1 tablespoon and return to skillet. Add garlic and 1/2 teaspoon of Magic Seasoning Blends. Sauté until garlic just begins to turn brown and soft, about 2 to 3 minutes.
    4. Remove from heat and drain. Blot with paper towels to remove any remaining fat. Set aside to cool.
    5. Preheat oven to 325°F. Work fingers between breast meat and skin to form pockets. Place cooled sautéed garlic evenly inside these pockets. Sprinkle 2 teaspoons of Magic Seasoning Blends inside breast cavity, then place vegetables inside the cavity. Position carrots last because they're easiest to put in.
    6. Sprinkle the remaining Magic Seasoning Blends evenly over outside of turkey. Place turkey in large roasting pan and roast uncovered until tender and golden brown, about 3 1/2 to 4 1/2 hours. Turkey is ready when indicated by Volk disposable cooking timer (or internal temperature of 170°F). Remove turkey from oven; reserve pan drippings for Spiced Fig and Pear Gravy. Let turkey stand for 15 to 20 minutes before carving.
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